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Biscoff Cheesecake

Creamy Biscoff Cheesecake: Easy Recipe for Dessert Lovers

Indulge in this creamy Biscoff cheesecake, the perfect dessert for lovers of rich flavors and comforting textures.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 20 cookies Biscoff Cookies Feel free to use gluten-free cookies for a dietary alternative.
  • 5 tablespoons Butter Unsalted butter is ideal.
For the Filling
  • 16 ounces Cream Cheese Opt for full-fat for the best flavor.
  • 1 cup Sour Cream Greek yogurt serves as a lighter substitute.
  • 3/4 cup Granulated Sugar Consider using a sugar alternative.
  • 1 teaspoon Vanilla Extract Choosing pure vanilla will elevate your cheesecake.
  • 3 large Eggs Ensure they are at room temperature.
For the Topping
  • 1 cup Whipped Cream Optional, for garnish.

Equipment

  • Springform Pan
  • mixing bowl
  • electric mixer
  • spatula
  • baking pan

Method
 

Step-by-Step Instructions for Biscoff Cheesecake
  1. Preheat your oven to 350°F (175°C). Crush Biscoff cookies into fine crumbs and mix with melted unsalted butter. Press into the bottom of a springform pan to create the crust. Bake for 10 minutes and let cool.
  2. In a large bowl, beat cream cheese until smooth. Gradually add granulated sugar, sour cream, and vanilla, mixing until combined. Add eggs one at a time, gently mixing until smooth.
  3. Pour the filling over the cooled crust, smoothing the top. Place the springform pan in a larger pan filled with hot water. Bake at 325°F (163°C) for about 45 minutes until edges are set and center is slightly jiggly.
  4. Turn off the oven and crack the door open, allowing the cheesecake to cool for about 1 hour at room temperature. Refrigerate overnight to set completely.
  5. Run a warm knife around the edges of the pan to release the cheesecake. Slice and serve with whipped cream or Biscoff spread on top.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 30gProtein: 6gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 100mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 23gVitamin A: 900IUCalcium: 80mgIron: 1mg

Notes

Allow the cheesecake to cool completely to avoid cracking during refrigeration. Use a warm, sharp knife to slice for best presentation. Always refrigerate overnight before serving.

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